Recipe Details
Ingredients
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8cupscoarsely chopped cauliflower
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2tablespoonsolive oil
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1 ⅓cupslow-sodium vegetable broth, or more as needed
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¼teaspoonsalt
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¼teaspoonground black pepper
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¼teaspoongarlic powder
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½cupheavy whipping cream
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6tablespoonsshredded Gruyere cheese
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1tablespoonchopped fresh parsley, or to taste
Cooking Directions
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Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
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Toss together cauliflower and oil in a bowl. Spread cauliflower on the prepared baking sheet in a single layer.
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Roast, stirring once, until cauliflower is tender and just starting to brown, about 30 minutes. (Do not overbrown cauliflower or it will become bitter.) Reserve 1/2 cup florets for garnish and keep warm. Let remaining cauliflower cool slightly.
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Combine cooled roasted cauliflower 1 1/3 cups broth, salt, pepper, and garlic powder in blender or food processor, working in batches, if needed. Cover and blend until smooth, adding more broth as needed to reach desired consistency.
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Transfer mixture to a saucepan. Bring just to a boil over medium heat. Remove from heat. Stir in cream and 2 tablespoons cheese until melted. Serve topped with reserved cauliflower florets, remaining cheese, the parsley, and if you like, additional pepper.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories262 | |
% Daily Value * | |
Total Fat 21g |
27% |
Saturated Fat 10g |
49% |
Cholesterol 52mg |
17% |
Sodium 295mg |
13% |
Total Carbohydrate 13g |
5% |
Dietary Fiber 5g |
18% |
Protein 8g |
15% |
Potassium 645mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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